Tuesday, July 23, 2013

Aloo Paratha Version 1 / Stuffed Aloo Paratha

Its indeed everyone's favorite right from kids to oldies.Potato / Aloo and wheat are readily available items in most of the kitchen. One of my school friends gave me a surprise visit. So while talking to her I made this yummy and filling dish for lunch

Look out for a similar recipe in Grated Aloo Roti

Part 1 - Outer cover
  • Whole Wheat Flour / Multigrain Wheat Flour - 2 cups
  • Water - around 3/4 cup (rough estimation only)
  • Salt - 1/2 teaspoon
  • Flour - dusting
Take dough in a broad basin. Put salt to it and roughly mix with the fingers
Sprinkle water little by little and knead the dough
Please refer the link  "kneading" for better understanding with pictures
Once the dough is ready cover it with a wet cloth and keep it aside for 20-30 minutes

Part 2 - Inner Stuffing
  • Potato - 5 (medium sized)
  • Green chillies - 3 (finely chopped)
  • Turmeric - a pinch
  • Cumin/ Jeera powder - 1/4 teaspoon
  • Dry mango powder / Aamchur powder - 1/4 teaspoon (or) Lemon juice - 1 teaspoon
  • Salt - as needed
  • Finely chopped coriander leaves - 1 tablespoon
Pressure cook the potatoes for 3- 4 whistles. Once done allow them to cool on its own and peel off the skin

Mash the peeled aloos/potatoes using a manual masher. Add the remaining ingredients and mix well

Part 3 - Greasing
  • Low fat butter / ghee /Oil - as needed
Now both the outer cover and inner stuffing are ready. Lets see how to go ahead making parathas

  • Divide the kneaded dough into small sized balls
  • Also make medium sized balls(this ball should be little bigger than the atta balls) out of the inner stuffing
  • Roll out each and every dough flat using a rolling pin. You may use flour to dust during this process
  • Once done place aloo/inner filling in the center
  • Carefully close the inner filling with the rolled out atta and pat it onto the surface to remove the extra flour
  • Again roll out this aloo stuffed atta balls using a rolling pin. Make sure the stuffing doesn't come out
  • Meanwhile heat a tawa and once hot place the rolled out paratha
  • After 2 minutes you will notice small bubbles appearing. At this stage flip it over to the other side and put 1/2 teaspoon of oil/ghee/butter and grease it well just on one side
  • Allow it to cook well on both the sides
  • Take it out carefully and grease with 1/2 teaspoon of butter/ ghee on the other side (purely optional).Alternatively you can grease with more butter / cheese / ghee before serving
  • Transfer into a serving plate immediately. Consume it immediately. Store it in  a hot pack if you are going to serve later

Lip Smacking Aloo Parathas are ready.Serve it with curd and pickle.It simply goes well with tomato sauce / pudina chutney also